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Perfect for brunch, this bread pudding-like casserole features apples and comforting breakfast foods, sweetened with maple syrup, roasted cinnamon and vanilla.
1 cup sugar
1 tablespoon McCormick Gourmet™ Cinnamon, Roasted Ground Saigon
2 teaspoons McCormick® Pure Vanilla Extract
3 cups milk
7 cups challah, French or Italian bread cubes
2 apples, such as Gala or Braeburn, peeled, cored and chopped (about 2 cups)
8 slices bacon, crisply cooked and crumbled (about 1/2 cup)
1 cup maple syrup
1 teaspoon McCormick® Pure Vanilla Extract
1/4 teaspoon McCormick Gourmet™ Cinnamon, Roasted Ground Saigon
Preheat oven to 350°F. Mix sugar and roasted cinnamon in large bowl. Reserve 1/4 cup. Add eggs and vanilla to remaining cinnamon sugar in bowl; mix with wire whisk until well blended. Stir in milk until well mixed. Add bread cubes, apples and bacon; toss to coat well. Pour into greased 13x9-inch baking dish. Sprinkle evenly with reserved cinnamon sugar.
Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool slightly on wire rack.
For the Roasted Cinnamon Maple Syrup, mix maple syrup, vanilla and roasted cinnamon in microwavable bowl or measuring cup. Microwave on HIGH 1 minute or until warm, stirring once. Serve Brunch Bake with Roasted Cinnamon Maple Syrup.
(Amount per serving)